plum caramel

1000g   plum puree from simmered plums

200g      verjus

200g      water

400g      sucrose

100g      water

 

  1. Place the plum puree, verjus, and 200g water in a small pot and whisk to combine. Place the pot over medium heat and cook until the plum puree beings to bubble. Remove from heat and keep warm.
  2. Place the sucrose and 100g water in a medium pot and place over medium high heat. Cook until the sugar reaches a medium amber color, washing sugar crystals from the sides of the pot with a moist pastry brush as needed.
  3. When the sugar reaches medium amber, add the hot plum puree and whisk until even.
  4. Transfer to an ice bath and chill completely. When cold, transfer the sauce to a container for storage in the refrigerator overnight.

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